Sometimes referred to as Indonesian Fried Rice, this Nasi Goreng is similar to the Spanish Paella. This version uses a beautifully fragrant almond paste and it also has a nice bit of a chilli kick to it! Wonderfully fragrant rice, cooked with vegetables, chicken, prawns and egg. If you have never tried Nasi Goreng before, you will be surprised at just how easy it is to make.
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What is Nasi Goreng?
Nasi Goreng, is an Indonesian rice dish whose name literally meaning "fried rice". It contains meat and vegetables (usually chicken, shrimp (prawns) and onions).
What makes Nasi Goreng different from fried rice is the sauce it is cooked in. The sauce is made from a paste of garlic, ginger, almonds, lemongrass and spices. This is a very fragrant dish with complex flavours, but it is absolutely delicious and far easier to make than it sounds.
It is quite a time intensive recipe to make, but not difficult. It is well worth the time and effort.
Why you will love it
- A really interesting way to eat rice
- Easy to adapt with different ingredients
- An easy Indonesian dish to cook at home
- Impressive for guests
Ingredients needed
- Nasi goreng paste - We have made our own for this recipe, but ready made pastes can be bought.
- Eggs and milk - Used to make the omelette. Try to use the freshest eggs possible and either organic or free range.
- Tamari sauce - Used to flavour the omelette. You can substitute this for Soy sauce or omit completely.
- Chicken - We used chicken breast, but thighs will work well too.
- Brown rice - White rice ca be used too.
- Onions and mushrooms - used as a base for the fried rise.
- Prawns (shrimp) - We used ready cooked king prawns for this.
- Green beans - To serve and add some greens.
A full ingredients list with measurements is in the recipe card below.
How to make nasi goreng - Step by step
One: Put the peppercorns, nutmeg, almonds, turmeric, salt and chilli flakes in a pestle & mortar or food processor and combine - it doesn't need to be completely smooth. Once combined, put into a bowl and set aside.
Two: Combine the ginger, garlic, lemon grass and lime juice in a pestle and mortar until smooth. Mix in the fish sauce, oil and lime juice.
Three: Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
Four: Heat 1 tablespoon of olive oil in a pan and fry the chicken pieces until cooked through, about 5-7 minutes.
Five: Boil the rice until cooked. Drain and put to the side.
Six: Heat the rest of the olive oil in the pan and lightly fry the onions and mushrooms until golden brown.
Seven: Put the green beans on to boil.
Eight: Add the paste to the onions and mushrooms and cook for 2 minutes.
Nine: Add the rice and boiling water and continue to cook until the water has reduced.
Ten: Add the chicken, prawns and the green beans and cook for a further 2 minutes.
Eleven: Beat the eggs, milk and tamari sauce (optional).
Twelve: In a separate pan heat a little oil and make an omelette with the whisked egg mix.
Thirteen: Once the omelette is cooked, slice into 2x1 inch pieces.
Fourteen: Serve the Nasi Goreng, topped with pieces of the sliced omelette and chopped coriander (cilantro).
What vegetables can be added?
This is a great recipe to make when you have a few different vegetables in your fridge that need using up. Just chop them all up and add them in. Courgettes (zucchinis) would work well, as does aubergine (eggplant) and celery.
We also sometimes add some spinach or kale in at the end for a green veggie boost.
Can it be vegetarian?
Of course you can! Simply omit the chicken and prawns and replace with extra veggies. As said above, courgette (zucchini) and aubergine (eggplant) work really well because of their meaty texture. Instead of using small mushrooms, you could use large slices of Portobello mushrooms.
Another vegetarian option would be to use tofu - a pre-prepared, marinated tofu would make an easy addition.
What to serve it with?
This is really a whole meal in itself, so doesn't really need anything other than the omelette and beans. If you don't want an omelette, simply serve with a fried egg. Served this way, a runny yolk will make a nice addition to the rice.
If you do want something else with it, then some tenderstem broccoli or spring greens will compliment the dish nicely.
FAQs
Chicken and prawns (shrimp) are the traditional protein to include in Nasi Goreng, but of course you can use any meat you like. Turkey or beef would both be a good substitute for the chicken. And instead of the prawns (shrimp), how about using mussels or chunks of white fish, like cod?
No, not at all. Many people top their Nasi Goreng with a fried egg or a poached egg. If you don't like eggs, you could completely leave this part out.
When the Nasi Goreng has fully cooled, portion into air-tight containers and keep in the fridge. Stored this way, it will be good for up to 2 days. To reheat, either use the microwave, or reheat on the hob by stir-frying briefly, until heated through.
Yes you can - but not the omelette part. If you have made too much, simply cool fully and portion out into air-tight containers and freeze. It can be stored in the freezer for up to 3 months. Defrost fully before reheating by the above method. You will need to make a new omelette for the reheated version though, if you want it.
Extra tips
• To keep it vegetarian, replace the meat and fish with courgette (zucchini), aubergine (eggplant), Portobello mushrooms and/or tofu.
• Don't freeze the omelette, simply make a new one when preparing leftovers.
• Add some spinach at the same time as the chicken/prawns for a green veggie boost.
• If you don't have tamari sauce you can use a low salt soy sauce, or omit this ingredient completely.
More rice recipes
If you’ve tried this nasi goreng recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Nasi Goreng
Ingredients
Paste:
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Ground nutmeg
- 100 g (0.75 cups) Almonds
- 1 teaspoon Ground turmeric
- 1 teaspoon Chilli flakes
- 2 Garlic clove
- 30 g (1 oz) Fresh ginger - chopped
- 1 stalk Lemongrass - bruised then finely chopped
- 2 teaspoon Fish sauce
- 1 tablespoon Olive oil
- 1 Lime - juice only; for the almond mix
- 1 Lime - juice only; for the garlic mix
- 1 teaspoon Sea salt
Omelette:
- 2 Eggs
- 1 tablespoon Skimmed milk
- 1 tablespoon Tamari sauce
- 0.5 tablespoon Olive oil
Other Ingredients:
- 1 tablespoon Olive oil - for the chicken
- 1 tablespoon Olive oil - for the onions
- 100 g (0.5 cups) Brown rice
- 2 Onions - chopped
- 10 Mushrooms - sliced
- 200 g (7 oz) Green beans
- 150 g (5.25 oz) Chicken breast
- 200 g (7 oz) King prawns
- 200 ml (0.75 cups) Boiling water
- Fresh coriander (cilantro) - (to serve)
Instructions
- Put 1 teaspoon Black peppercorns, 0.5 teaspoon Ground nutmeg, 100 g Almonds, 1 teaspoon Ground turmeric, 1 teaspoon Sea salt and 1 teaspoon Chilli flakes into a pestle and mortar or food processor and combine – it doesn’t need to be completely smooth. Once combined, put into a bowl and set aside.
- Combine 30 g Fresh ginger, 2 Garlic clove, 1 stalk Lemongrass and the juice of 1 Lime in a pestle and mortar until smooth. Mix in 2 teaspoon Fish sauce, 1 tablespoon Olive oil and the juice of 1 Lime.
- Add the dry almond mix to the ginger/garlic and mix to form a paste. Set aside.
- Heat 1 tablespoon Olive oil in a pan and fry 150 g Chicken breast until cooked through, about 5-7 minutes.
- Boil 100 g Brown rice according to the packet instructions. Drain and put to the side.
- Heat 1 tablespoon Olive oil in the pan and lightly fry 2 Onions and 10 Mushrooms until golden brown.
- Put 200 g Green beans on to boil.
- Add the paste to the onions and mushrooms and cook for 2 minutes.
- Add the rice and 200 ml Boiling water and continue to cook until the water has reduced.
- Add the coked chicken, 200 g King prawns and half the green beans and cook for a further 2 minutes.
- Whisk together 2 Eggs, 1 tablespoon Skimmed milk and 1 tablespoon Tamari sauce (optional).
- In a separate pan heat 0.5 tablespoon Olive oil and make an omelette with the whisked egg mix.
- Once the omelette is cooked, slice into 2x1 inch pieces.
- Serve the Nasi Goreng, topped with the chopped omelette and finely chopped Fresh coriander (cilantro).
Recipe Tips
- To keep it vegetarian, replace the meat and fish with courgette (zucchini), aubergine (eggplant), Portobello mushrooms and/or tofu.
- Don't freeze the omelette, simply make a new one when preparing leftovers.
- Add some spinach at the same time as the chicken/prawns for a green veggie boost.
- If you don't have tamari sauce you can use a low salt soy sauce, or omit this ingredient completely.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Laura H says
Never heard of this before but I like how bright it is! Looks tasty to me :)
Melanie Edjourian says
The Nasi Goreng sounds good, I'm not sure if I have tried that ;-)
Helen Costello says
This looks like a perfect Saturday evening recipe - I love rice dishes with a kick.
francesca says
This sounds lovely
Candice Nikeia says
This looks so yummy! and its s easy to make! I might have to try this in the morning!
xoxo, Candice
Tara says
I've never heard of this before but it sounds very tasty!
Lilinha says
What a delicious dish
Alison says
This does look tasty
Yaya says
The recipe looks delicious x